The tomato is my favorite summer product.
And I particularly like the Cœur de boeuf, fleshy, and the Roma, elongated. My trick is to prepare a salad of fairly thick slices of tomatoes, and season them with a “caramel” prepared with tomato water. For 25 cl of tomato water (recovered by draining diced tomatoes in a colander), I add 25 g of sugar, 1 tbsp. at s. ketchup, 1 tbsp. c. of honey and a dash of sherry, and let reduce until you obtain a syrupy sauce. This sauce also goes very well with tomato-mozzarella or fresh goat cheese.
On my barbecue… I grill pickled vegetables
with olive oil, lemon thyme or sage (not too much because it’s strong enough), garlic, wild thyme, or even lavender (very interesting on vegetables with a neutral taste like zucchini). I also prepare fish that I marinate with a lot of herbs, and I accompany them with a multitude of small sauces based on diced onions cut into very small cubes, or diced olives, or even honey. and ginger…
My favorite fruit, the peach.
I lightly caramelize it with a little sugar or honey, and serve it with a squeeze of lemon juice, sprinkled with slivered almonds or coconut. Ripe peaches? I prepare a Tatin, which I accompany with fresh cream or creamy fromage blanc.
A little fleur de sel, for subtlety. Even if you have to limit salt for health reasons, I love fleur de sel from Guérande, with its delicate flavor and easy to dose. I can’t resist its crunch on fish or grilled meat. As for spices, I also like nutmeg, it comes from my Lorraine origins. Over there, we put it everywhere: in quiche Lorraine, pasta, stews…
Read the rest of the interview in the No. 3 of Vital Foods
